Crema volteada (Turned cream)
Jul 7th, 2008 by Diego
This is one of the most delicious peruvian desserts. And the best of all: is very simple. With only a little of evaporated and condensed milk, eggs, vanilla and sugar, you’ll have a tasty dessert - and, if the weather in your region is hot, you’ll love it even more.
Ingredients:
- One can of condensed milk (it’s more or less 400 g - 14 oz)
- 400 ml (14 oz) of evaporated milk
- 4 eggs
- 1 teaspoon of vanilla
- 3/4 cup of sugar
Preparation:
Melt the sugar syrupy and spread this in a mold. Let it cool down.
Beat the eggs slightly with a fork and add the milks and vanilla. Strain this mix and pour in the mold.
Cook in double boiler for 45 minutes or bake it (with a medium temperature) for 1 h 15 m, more or less.
Let it cool down. Remove from the mold when it’s cold. You can refrigerate it.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with milk, Desserts, Crema Volteada, Turned Cream.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with milk, Desserts, Crema Volteada, Turned Cream.
